If you’re looking for a vibrant, nutritious, and incredibly easy side dish, this Purple Cabbage Coleslaw is a must-try! Packed with fresh ingredients and a zippy apple cider vinegar dressing, this coleslaw is the perfect addition to any meal. Whether you’re serving it alongside grilled meats, piling it onto sandwiches, or enjoying it as a refreshing salad, or including it on your summer cookout menu this recipe brings a burst of flavor and crunch to your table.
Why You’ll Love This Recipe
- Nutrient-Packed: Purple cabbage, like traditional green cabbage, is loaded with antioxidants, vitamin C and K, and fiber, making this slaw as healthy as it is delicious.
- Simple & Fresh: Made with just a handful of fresh ingredients, this recipe is quick to prepare and doesn’t rely on heavy mayo-based dressings.
- Versatile & Customizable: Easily adjust the flavors or swap ingredients to suit your preferences (see suggestions below!).
Ingredients for Purple Cabbage Coleslaw
Shredded Red Cabbage – you’ll need a small purple head of cabbage (also called red cabbage). You can thinly slice or shred the whole cabbage yourself or with a food processor. You can also save time by purchasing a bag of pre-shredded cabbage at your local grocery store.
Shredded Carrots – this adds a bit of sweetness to your coleslaw. Like the cabbage, you can shred the carrots or purchase a bag of pre-shredded carrots.
Small Red Onion – finely diced the red onion.
Cilantro – finely chop fresh cilantro adds a fresh, delicious flavor to this coleslaw.
Olive Oil – this is used to create an oil based dressing. You can also swap this out for store bought or homemade mayonnaise for a creamy styled coleslaw.
Apple Cider Vinegar – this adds tangy flavor to your coleslaw.
White Granulated Sugar – adds a hint of sweetness to balance the apple cider vinegar.
Chopped Fresh Dill – adds flavor to the dressing.
Salt and Black Pepper – to season the dressing.
How to Make Purple Cabbage Coleslaw
Combine the red cabbage, carrots, onion, cilantro, and dill in a large bowl and toss well.
In a small bowl or jar, whisk together the apple cider vinegar, olive oil, salt, and pepper.
Pour the dressing over the slaw mixture and toss well to coat all the ingredients evenly.
Let the coleslaw sit for at least 10-15 minutes before serving to allow the flavors to meld.
Serve and enjoy!
Ingredient Swaps & Additions
Want to tweak the recipe to match what you have on hand or adjust the flavors? Here are some great options:
- No red onion? Use green onions or shallots for a milder taste.
- Love a little sweetness? Add a handful of shredded apples or a drizzle of honey.
- Prefer extra crunch? Toss in some toasted sunflower seeds, sliced almonds, or pumpkin seeds.
- No apple cider vinegar? Use red or white wine vinegar, lemon juice or even fresh lime juice in its place.
- Want a creamy version? Stir in a spoonful of Greek yogurt or a light mayo alternative.
- Not a fan of cilantro? Swap it out for fresh parsley or basil.
Tips for the Best Coleslaw
- Slice thinly: The thinner the cabbage and onion, the better the texture and flavor balance.
- Let it marinate: Allowing the coleslaw to sit for at least 15 minutes before serving enhances the flavors.
- Adjust the acidity: If the apple cider vinegar is too strong for your taste, balance it out with a bit of honey or maple syrup.
- Keep it crisp: Serve cold for the best crunch and freshness.
Storing Leftovers
This coleslaw keeps well in the fridge for up to 3-4 days in an airtight container. The flavors will continue to develop, making it even tastier the next day! If the cabbage releases too much liquid, simply drain off any excess before serving and give it a quick toss to help keep its crunchy texture.
You might also enjoy these other coleslaw recipes:
Why not use this purple cabbage coleslaw to make these delicious easy BBQ pulled pork sliders.
This Purple Cabbage Coleslaw is a fantastic, fresh, and healthy addition to your meals. Whether you’re looking for a quick side dish, a meal prep-friendly salad, or a light and crunchy topping, this slaw has got you covered. Give it a try and let me know how you like it!
Have you made this recipe? Share your thoughts in the comments below!
Purple Cabbage Coleslaw
Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
- Mixing spoon
Ingredients
- 6 cups Purple Cabbage shredded
- 1 cup shredded carrots
- 1/2 cup fresh cilantro finely chopped
- 1/2 small Red Onion finely diced
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon dill fresh, finely chopped
- 1 teaspoon Salt or kosher salt
- 1/2 teaspoon Black Pepper
Instructions
- Combine the red cabbage, carrots, onion, cilantro, and dill in a large mixing bowl and toss well.6 cups Purple Cabbage, 1 cup shredded carrots, 1/2 cup fresh cilantro, 1/2 small Red Onion, 1 tablespoon dill
- In a small bowl mix the olive oil, apple cider vinegar, sugar, salt and black pepper. Mix well and pour over the cabbage.1/4 cup olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, 1 teaspoon Salt, 1/2 teaspoon Black Pepper
- Stir the cabbage and oil mixture well until all the cabbage is coated. Cover the bowl, place in the refrigerator and allow the cabbage to chill for at least an hour before serving.
Notes
Nutrition
This purple cabbage coleslaw makes a easy side dish. Why not try serving it with one of these recipes:
Use it in these Carne Asada Street Tacos or your favorite fish tacos recipe.
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